Made with a demi glace base, Chasseur is a classic French brown sauce traditionally paired with venison and other game, but also pairs beautifully with poultry and is the sauce used for Chicken Chasseur.
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Preparation
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What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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Vegetables
- Heat some oil in a pan and lightly sauté the onions without colouring.
- Add the mushrooms and cook until browned.
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Concasse
- Remove the tomato stems and score. Place the tomatoes in boiling water until the skins begin to split.
- Immediately transfer the tomatoes to ice-cold water to stop further cooking. Then peel away the tomato skins.
- Slice the tomatoes into quarters and remove seeds. Then dice and set aside.
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Demi Glace
- Whisk KNORR Demi Glace into hot water (1 l per 10 serves). Bring to a boil while stirring continuously.
- Reduce heat and simmer for another 2 minutes.
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To Finish
- Add the vegetables, concasse, and chopped parsley to the demi glace.
- As a final touch, stir in the butter to give the sauce an extra gloss and richness.
- Remove from heat and keep hot to serve.
